Tuesday, June 9, 2009

the other white meat

Is there anything easier to cook than a pork loin?

Okay, maybe microwave popcorn, or a peanut butter sandwich, or that icky Easy Mac stuff.

But if you want to COOK, and eat well-here is a yummy recipe we tried last night:

(sort of taken from southernfood.about.com-with my own twists...)

Pork Tenderloin with Orange-Rosemary Sauce
2 pork tenderloins, about 1 lb. each
1/3 c. olive oil
soy sauce
1/2 c. light corn syrup
1/3 c. thawed orange juice concentrate (I used pineapple orange)
1 Tbsp. chopped fresh rosemary (or 1 tsp dried)
1 Tbsp. balsamic vinegar
salt and pepper, to taste

Trim the tenderloins of fat, place in a ziptop bag with 1/3 c. olive oil, and a few splashes of soy sauce. Marinate for a couple of hours. You could throw in some minced garlic too, if you wanted that flavor addition, but I didn't it this time around.

Preheat oven to 450. Combine corn syrup, oj, rosemary, and vinegar. Heat over med-low heat until it comes to a simmer, reduce heat to low and simmer for 5 minutes. Remove from heat and add salt and pepper to taste. Put about 1/3 cup of it in a separate dish to use only for glazing during the roasting time.

Line a 9 x 13 baking pan with foil, and brush with olive oil. Place the tenderloins on the foil, and roast for 15 minutes. Reduce heat to 350, brush the loins with the glaze, then again every 10 minutes. Roast for 30-40 minutes until internal temp reaches 160. Pull them out of the oven, cover with foil, and let them rest about 10 minutes before slicing.

While it's resting, reheat the glaze on low, and serve it's gooey goodness over the pork.

I boiled some new red potatoes and tossed them with butter, chopped fresh parsely and chives, and salt and pepper to serve alongside. And some corn on the cob.

Happy tummies!

1 comment:

Thanks for stopping by!


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